4 c. boiling water (chewy loaf) or 4 c. milk, scalded (tender loaf)
2 c. rolled oats
2 tbsp. lard
2/3 c. molasses
1 tbsp. salt
1 cake compressed yeast
1/2 c. lukewarm water
9-10 c. flour, sifted

Pour water or milk over oats and lard, cover and let stand 1 hour. Add molasses, salt and yeast dissolved in warm water. Add flour gradually beating in with a knife. Let rise until double in bulk; cut down. Shape into 4 loaves and let rise again. Press into buttered 9"x5" loaf pans and let rise again. Bake at 350 degrees for 40 to 45 minutes.